I had been craving chocolate pie ever since going to Pie Paradise. The one recipe I tried eons ago (& have since misplaced) uses cream cheese. Mmmmm. Well, after much indecision–which I’ve been lately–choosing among various recipes (the one with cream cheese? eggs?) and my next giveaway (more on that in another day or so), I finally stopped the mAdNEsS. 😛

I always give credit where credit is due and having said that, JennyBakes’s Decadent Chocolate Satin Pie helped seal my decision to forego the cream cheese. The main difference between hers & the recipe I used is the chocolate. Of course I took the easy way out having an unopened bag of semi-sweet morsels in the cupboard. Heehehe.

This pie would not be good for diabetics. It is chocooooolatey!!! Perhaps the best description is a Hershey’s chocolate bar in a semi-liquid form.

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.